Summer Salad

Jump to recipe

This light, refreshing summer salad is the perfect mix of zesty, sweet, and refreshing. With a combination of, among other ingredients, lettuce, macaroni, apple, and watermelon, and finished off with a grapefruit dressing, it makes the perfect accompaniment to a main meal but is also a satisfying meal in itself.

A good salad can make any meal, and a chopped salad, for some reason, is especially delicious. Is it because it is visually more appealing, or the fact that you can mix it properly? Whatever the reason, I am most definitely a chopped salad convert.

You can, of course, use any combination of vegetables and fruit, leave out the pasta or nuts and add your favourite ingredients, but do not leave out the watermelon. It goes so well and really brings this dish together.

After months of winter comfort food, it truly is a joy to be able to enjoy copious amounts of salad with every meal, and, for my family, having a few patio containers with cut-and-grow lettuces is a game changer. You do not need much space for them, and you can use just what you need, which means no longer having to throw out sad, wilting lettuce leftovers in the refrigerator.

As previously mentioned, this makes a great meal in itself and can be accompanied by crusty bread and butter. Check out these posts for sourdough bread, no yeast rolls, and even easy homemade butter.

---

Summer Salad

Ingredients:

1 Lettice (Cos or Iceberg work well)

1/2 Cucumber

1 Bell pepper (red, orange, or yellow is sweeter)

1 Eating apple

1/4 Watermelon

50g Pecans (optional)

100g Cooked macaroni

Dressing:

1tbsp Dijon mustard

Juice of 1 lime

1tbsp honey

1 tbsp Olive oil

Method:

• Cook the macaroni according to the packet instructions, drain it, and allow it to cool completely.

• Wash and dry the lettuce and chop it into small pieces. Place in a large bowl.

• Remove the seeds from the bell pepper and dice, along with the cucumber and apple. Add to the lettuce.

• Slice the watermelon into chunks and remove the rind.

• Roughly chop the pecans, if using, and add them to the bowl along with the watermelon and pasta.

• In a jug, whisk together the grapefruit juice, lime juice, oil, and mustard. Pour over the salad.

• Season with a generous amount of pepper and salt and toss the salad.

Enjoy!